Grilled Grouper with Mango Butter

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Recipe by: Laura17

"Other versions of this recipe I've found online were too sweet and too fatty for me. Here's a stripped-down, super-easy, slightly spiced-up version that's quick enough to make on a work night. I want to try this with tequila in the sauce sometime instead of white wine."

Directions

Prep

15 m

Cook

30 m

Ready In

45 m

Melt the butter in a skillet over medium heat. Stir in the shallot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the mango, honey 1/4 cup olive oil, white wine, red pepper flakes, and salt. Reduce heat, and simmer until liquid has reduced slightly, about 10 minutes.

Brush both sides of the grouper fillets with 1 tablespoon of olive oil, and season with salt and white pepper.

Heat a large skillet over medium-high heat. Arrange grouper fillets on the skillet and cook until the fish is opaque and separates easily under a fork, about 4 minutes on each side. Serve the fish with the mango sauce on top.

All done! Now take a photo, rate it, and share your accomplishments!

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Footnotes

Cook's Note

A bed of couscous is nice with this, and so is grilled asparagus. (Wash, snap off the bottoms, put on foil, sprinkle with olive oil, salt, and pepper, fold the foil into an envelope, and put on top rack of grill (or on main but off-heat) for about ten minutes.)

Reviews 10

11 Ratings

KissTheChefette

7/6/2010

The mango butter was good, if you like mango butter. It is more of a sauce, and I recommend whisking it together once you've reduced it. It has a sweet and salty type tang to it. I personally didn't realize how sweet it was going to be, and I didn't use much. I prefer my fish cooked with lemon and butter and/or capers. So this wasn't for me, but I encourage you to try it if you were interested enough to pull up the recipe!

gonefishn

7/21/2010

The mango butter is a home run topping for fish! Even though I messed it up. In a momentary lapse of judgement (brain fart) I used a whole stick of butter thinking it was a 1/4 cup. As the sauce was reducing I tasted it and was surprised that the butter was so prominant. Ooops. I ended up adding more honey and red pepper flakes and also added a little brown sugar. The end product was just ok by itself but is HEAVENLY when eaten with the fish. Next time I'll use the correct amount of butter. Oh yah, I used tilapia since that's what was on hand. Thank you for the recipe, this is what we call a "do-againer" in our house.